Egg treatment process and product



Patented Apr. 28, 1936 may 1,,

, E G-mew RQ EL TANP ment a lFaw Yap Chuck, SannFrancisco, Calif. t

. Claims.

This invention relates -generally -to processes forthe treatmentof eggs to (meet their "preser-i 'vation, and to products of manufacture resulting fromsuch processes? be desired, and certaininherent disadvantagesff are encountered-which, prior to my invention,

One" of the chief dis 15. have not beenovercome.

advantagesis that eggs processed with ordinary -.oil have aglossy, unnatural appearance, thus making it necessary to remove the-' oil; as by sand blasting; before the eggs'are sold to the public. Aside from thecost-lwhichsuchfaddi tional treatment, involves, sand blasting ire-1 j quently leaves the shell extremely weakor'friable, and deterioration after suchtreatment proceeds at a rapid rate. A further disadvantage isfthat eggs requiringa 'preliminary 'cleaning cannot be properly processed with oil arid must QtherefQre" be sold as seconds. This obviously dausesa'con- "siderable loss to thepoultrydndustry, since eggs thus sold as seconds may beiir good condition except for'dirt or other foreign matter requiring removal) 7 1 -It is an 'objectof the presentinvention topro- I vide atprocess for the" treatment of eggs, which not only will efieet better'preserv'ation than proc-v esses used in the past, but also will 'obviate the difficulties outlined above. The present-process is characterized by the fact that the treated eggs assume an attractive chalky-white appearance,

thus obviating further treatment after storage 40 or transit, and by the fact that it canbeapplied to washed or sand blasted eggs, as well as to eggs which require no preliminary cleaning.

A'further object of the invention isto'provide a new and novel article of manufacture, resulting from treatment ofeggsin accordance with my process. Y Q

' Further objects of theinvention 'will appear from the following description, inwhich the preferred embodiments of the inventionhavejbeen set forth in detail, v

The shell of anegg consists largely of calcium carbonate, a typical analysis being as follows:

I Percent C800: 96.63 Ca:PO4 0. 79 MgCOz --a---- 0. 84 Keratin 1, 54

The structure of the shell is such as to afford pores through which gas may pass. The keeping A plication June 11, 11934} j" S m e-730 71..." I

pf 1d r ss. spoi ase s ds eed n m several "factors, including temperature and the [of the surrounding atmosphere. As

c n i n eggs are stored there is a gradual loss of weight,

due'largelyj to evaporation or moisture through.

the shell, andfat the sameftime the thick white (that'part of" the egg white immediately .sur-

rounding the yolk) thins out and the yolktends to become flabby. Metabolism duringstorage is also characterized by evolutionof carbon-dioxide gas which escapes throughthe pores of the shell. vDue to the loss of carbon-dioxide the proteolysis of the thick WhiteisacceIeratedQ 1 i fI have found'that it is possible to effectively preserve eggs byforming a supplemental deposit of insoluble alkaline earth carbonate upon the shell; I. have particularfreiferericev to carbonates "of alkaline earth metals such as. constitute a part of "the "natural shell} namely, calcium carmation of such a deposit directly upon the shell 'imparts an attractive chalky appearance, and at the same time reduces porosity.f I have also found that the' substancei or substances utilized to secure such deposits can be applied'together, with a] mineral, oil, asf'aliquid. emulsion, and

bonate, magnesium carbonate, or both, The for that the ,small amount of mineral .oil so applied will not impart a glossy appearance. 3

t In practicing my invention, I make iup an'emulsion of mineral oil, together with a suitable alkaline earth salt or base. For example, I have. em-

ployed (1) calcium stearate together with meral'oil, (2) calciumlactate and mineral oil, (3) 'calcium hydroxide and mineral 011,44) calcium "chloride and mineral oil, (5); ,calcium lactate,

calcium hydroxide and mineraloil, and (6) calcium hydroxide, magnesium hydroxide and mineral oi1. A suitable mineral oil is, the so-called white oil which is commonly used of itself in the processing. of eggs. e a e I v In makingup the coating liquids referred to in the abovepexamples, care must be takento effect proper'emulsification of the mineral oil,=and frequently the use of an added emulsifying agent is required. Inthe first example, the mineral oil is flrst mixed with stearic acid, and thena saturated solution of lime ,in ,gwater is added.. The final emulsion may contain, say, Mind 40% saturated lime solution, by'weight. In thensecond example asuitable soap asan emulsifying agent is addedvto calcium lactate together with a suitable amount of water, and then the mineral oil is added with sufficient agitation to effect proper emulsification. In the third example, unslaked lime is first mixed with a mineral oil, and then water is added while the mixture is being agitated. Examples (4), (5), and (6) can be similarly prepared, an emulsifying agent being employed if necessary, to produce a comparativelyv stable emulsion.

Assuming that the second liquid material referred to above is being employed, namely, an-

by dipping or spraying. A thin film of the material will remain upon the surface of the egg, and a certain amount of penetration through the shell pores will occur. A period of conversion now takes place, during which the calcium of the coating material is converted to calcium carbonate, by combining with carbon-dioxide oi the surrounding atmosphere and carbon-dioxide being evolved from the interior of the egg by metabolism. Reaction with carbon-dioxide being evolved from theinterior of the egg appears to be particularly eflective in securing the desired results, because it ensures a proper bonding of the calcium carbonate to the shell of the egg, particularly in the region of the shell pores. After the period of conversion, which will be completed in about twenty-four hours, the egg assumes a chalky white appearance, and'the presence of a small amount of mineral oil is not visibly apparent.

Tests which I have conducted convincingly demonstrate the utility of my process in preserving eggs. With eggs processed by emulsions as specified above, and under given atmospheric conditions, loss of weight proceeded at a relatively slow rate; in fact, in actual tests the loss of weight over a given time period was about one-half as much asthe loss of weight experienced with eggs processed with mineral oil alone,

in accordance with prior practice, and about onethird as much as unprocessed eggs; In keeping with the relatively lower loss of weight, the eggs were kept fresh for a longer period of time, as was evident from a lesser degree of thinning out of the thick white and a firmer'condition of the yolk. A deposit of calcium-carbonate or like material will remain intact, since it is formed substantially as a part of the natural shell and because it is substantially water-insoluble.

While the use of an emulsion such as calcium.

hydroxide with mineral oil is effective in minimizing loss of weight and in eflecting preservation,

the use of a mild organic acid, such as lactic acid, 7 in conjunction with the emulsion, is deemed desirable. Such an ingredient is a sterilizer and disinfectant which remains efiective upon the surface of the egg for a relativelylong period of time. Thus the possibility of contamination by external moisture is materially minimized.

The use of a mineral oil together with the coating material is desirable in thatthe relatively thin application thus afforded upon the surface of the egg tends to inhibit moisture, and thus minimizes the 'passageof external moisture to the interior of the egg with resultant possible contamination and infection. Likewise, the oil appears to serve in part, together with the carbonate deposit, to more effectively minimize shell porosity.

Due to the fact that eggs processed in accordance with my invention are not glossy, but are chalky white in appearance, no further processing or sand blasting is required after storage and before the eggs are sold to the public. Likewise, dueto the nature of my coating material, which actually tends to build up the natural alkaline earth carbonate of the shell, the invention is applicable to eggs which have been cleaned, by washing or sand blasting, before .processing. In fact, the coating materials which I have specified by way of examples have a natural cleaning effect. and, if desired, this cleaning eii'ect can be utilized to advantage to effect cleaning or washing of the eggs simultaneously with processing.

. In explanation of the scope of the appended claims, it may be noted that I have procesed gs by the. use of a simple solution, such as a saturated solution of calcium hydroxide, without utilizing mineral oil. However, the use of a mineral oil is deemed desirable, particularly since it afl'ords a moisture-inhibiting medium upon the surface oi the eggs, as previously explained. Applying the oil in the form of an emulsion avoids an excessive application and obviates the use of anelevated temperature for of the eg the coating material consisting of an emulsion of .oil and water together with a substance readily convertible by carbon-dioxide to form a substantial alkaline earth carbonate deposit on the egg shell.

2. In a process forthe preservation of eggs, applying a liquid coating material to the exterior of the egg, the coating material consisting of an. emulsion of Mind water together with a water-soluble alkaline earth compound capable of ready conversion by carbon-dioxide to form a substantially insoluble alkaline earth carbonate. 3. In a process for the preservation of eggs, applying a liquid coating material to the exterior of the egg, the coating material consisting of an emulsion of a mineral oil and water together with a soluble alkaline earth compound and an emulsifying agent, the alkaline earth compound being capable of ready conversion by carbon-dioxide to form a substantially insoluble alkaline earth carbonate.

4. As a new article of manufacture, an egg having a supplemental deposit of alkaline earth carbonate integrally bonded to its natural shell and serving to reduce the natural porosity of the shell, together with a relatively thin coating of mineral oil, the exterior surface of the egg having a chalky white appearance.

5. As a new article of manufacture, an egg having a supplemental deposit of calcium' carbonate integrally bonded to its shell and serving to reduce the natural porosity of the shell, together with a mild organic acid and a light film of mineral oil. a

FAW YAP CHUCK. 

